Healthy, colorful bowl packed with healthy grains and vegetables.
The great thing about bowls is that you can make it into exactly what you like. It's really just a mix of different grains and vegetables, so in a sense we're all great at making bowls :)
This is filling and has a little bit of everything - fresh fennel, spicy chickpeas, earthy quinoa and caramelly sweet potatoes.
Usually a buddha bowl would come with rice and you can easily just replace the quinoa with that if you prefer.
Colorful, Earthy, Healthy
Let's get cookin'
Serves: 2 Prep time: 30 Total Time: 45
Ingredients
Base
1/2 cup Quinoa (cooked)
Oven veggies
2 Sweet Potatoes (cut into half)
1/2 Red Onion (in wedges)
Fennel Salad
1 1/2 tbsp Olive Oil
2 Garlic Cloves
1 can of Chickpeas (rinsed and drained)
2 handful of Kale
1 Fennel Bulb (sliced thin)
Spices to taste (for the chickpeas)
Za'atar (be generous)
Cayenne
Cumin
Paprika
Salt & Pepper
Tahini Sauce
60 g Tahini
1/2 tbsp Agave Nectar or Maple Syrup
3-4 tbsp Hot Water
1/2 Lemon (juice)
Instructions
1. Preheat oven to 205 C°.
Oven Veggies (sweet potato and red onion)
2. Coat the sweet potatoes and the red onion and with olive oil and place on a baking tray with parchment paper. Make sure that the flesh of the sweet potatoes are facing down, can bake for 10 min.
3. Take it out from the oven, turn the sweet potato halves and sprinkle some salt and pepper. Put back in for 8 min.
4. Ramp up the heat to 260 C° and bake for another 3-4 min to get a nice golden surface on the sweet potatoes. This will also give that caramelly texture and taste. Note that this is very high temperature, so keep an eye on it so it doesn't burn. Take out and set aside.
Fennel Salad
5. In between the steps for the sweet potato, you can work on the fennel salad.
6. In a bowl, toss the chickpeas with the spices and set aside. In a medium heated skillet, add the olive and the garlic cloves and heat until the garlics are slightly browned. Add the chickpeas and fry for about 5-6 min, or until they're starting to appear golden. At that point, add the kale and cook until it wilts, about 2 minutes. In the same bowl you just had the chickpeas combine the hot chickpea-kale mix with the sliced fennel. Taste to see if you want to add any more salt and/or pepper. Set aside.
Tahini Sauce
7. In a small bowl, mix together the tahini, agave nectar, lemon juice and hot water. As you mix the tahini it thickens quite a bit, and same if you leave it for some time. You can always add more hot water to make it a bit runnier, but try to time it with them you're ready to serve so it doesn't sit too long.
8. Divide all the parts in two bowls and sprinkle with the tahini sauce.
Enjoy!
Nutrition facts
The information shown is an estimate provided by an online nutrition calculator.
It should not be considered a substitute for a professional nutritionist’s advice.
Comments